Traditional Belgian Waterzooi
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Ingredients
600g chicken fillets or perch fillets (you can also use other white fish)
2 large carrots, sliced
2 stalks of celery, diced
2 leeks, sliced
2 onions, chopped
2 potatoes, diced
1 liter of chicken or fish broth
200ml heavy cream
2 eggs
Juice of one lemon
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
- In a large pot, bring the chicken or fish broth to a boil.
- Once the broth is boiling, add carrots, celery, leeks, onions, and potatoes. Cook the vegetables for about 10-15 minutes until they are tender but still slightly crisp.
- Meanwhile, cut the chicken or fish fillets into smaller pieces and add them to the pot with the cooking vegetables. Cook together for another 10-15 minutes until the meat is cooked through.
- In a separate bowl, beat the eggs and combine them with the heavy cream. Slowly pour the egg-cream mixture into the pot, stirring constantly to thicken the soup.
- Season the soup with salt, pepper, and lemon juice to taste.
- Once the soup is ready, remove it from the heat and serve it in deep bowls, garnished with chopped parsley if desired.
- Serve Waterzooi with bread, rice, or boiled potatoes.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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